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Chemical Composition and Antimicrobial Activity of Trachyspermum copticum L. Essential Oil in Iran

Author:
Ladan Moghadam, A.R.
Source:
Journal of essential oil-bearing plants 2016 v.19 no.6 pp. 1532-1536
ISSN:
0976-5026
Subject:
Aspergillus fumigatus, Bacillus cereus, Candida parapsilosis, Escherichia coli, Shigella, Staphylococcus aureus, Trachyspermum ammi, antibacterial properties, chemical composition, essential oils, gamma-terpinene, gas chromatography-mass spectrometry, hydrodistillation, medicine, oils, p-cymene, pathogens, spices, thymol, Iran
Abstract:
The ajowain (Trachyspermum copticum (L.) is a popular spice and traditionally used in Iranian system of medicine. Essential oils (EOs) of T. copticum , extracted by hydrodistillation, were analyzed by Gas chromatography-Mass spectrometry. The main components of EOs of T. copticum were thymol (31.27 %), γ-terpinene (20.00 %) and p-cymene (16.11 %). The antibacterial effects of the EOs were assessed on several pathogens, namely Bacillus cereus, Staphylococcus aureus, Shigella shiga, Candida parapsilosis, Aspergillus fumigatus and Escherichia coli . The ranges of MIC and MBC of the oils were 1.00±0.05 - 10±0.50 and 2.06±0.1 - 10.65±0.06 μg/ml, respectively.
Agid:
5592596